Fried Chicken

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
3 to 4 servings
Level:
Intermediate

Ingredients
Directions
Watch how to make this recipe

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.


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Pairs Well With
Sparkling Wine

Anything with bubbles

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4.4 461
If your chicken is burned on the outside and raw on the inside, and you're positive your oil was at the right temperature, then your chicken was probably too cold when it went into the fryer. Taking 40F chicken out of the fridge and tossing it in the fryer 5-10 minutes later could definitely give you burnt on the outside and red on the inside. Too much seasoning and also cause this. Sometime your seasoning burns and it take the flour with it. <br /> item not reviewed by moderator and published
Burnt on the outside red on the inside. #I'llsticktomyway item not reviewed by moderator and published
I have never tried making fried chicken before so I decided to try this recipe. It was easy for a novice cook such as myself and it was super tasty. Better than anything I've ever had in a restaurant. I highly recommend it! item not reviewed by moderator and published
We use lard, it's amazing every time. item not reviewed by moderator and published
Too salty. 2 tbs of salt sounded like too much to me and it was. The instructions say to liberally season the chicken with this mixture and that is a mistake. Next time, I'll add half the salt. Otherwise, the chicken was tasty! item not reviewed by moderator and published
Awesome! I myself add a bit of "Accent" (MSG) to the skin rub. Little MSG along with the vegetable shortening (trans-fat) for frying is the quintessential fried chicken!!! We're not trying to be healthy here...it is FRIED chicken! item not reviewed by moderator and published
Horrible recipe. Had to finish the chicken in the oven so I didn't burn the skin. Outer side of the meat was cooked fine, but the inside was raw. Do not recommend unless you have a Food Network kitchen. item not reviewed by moderator and published
The basics are solid, but every time I make this recipe it comes out burnt. I'm using cast iron, I'm trying not to overcrowd the pan, and they'restill underdone on the inside and burnt on the outside. What I've resorted to is cooking them until the outside is golden brown and then covering them in tin foil and letting them coast to 180 in the oven. They're tasty but they're half-fried half-baked and not what the recipe intends to create. I'm half tempted to try a fry-daddy instead even though the moisture won't be able to escape. item not reviewed by moderator and published
For those saying it is too salty, watch the video...he sprinkles it on and keeps the left over mixture in a shaker, he does NOT use the entire mixture... Just like my mom used to make! Easy and tasty. item not reviewed by moderator and published
luv it!!! I mixed the seasonings into the flour so that it gave it more flavor in the breading. Even my picky 5 year old said wow mom i love this chicken and ate the whole thing. That says a lot because it is hard to get him to eat different foods. Thanks Alton - this recipe is a keeper item not reviewed by moderator and published
Excellent chicken. I substituted coconut oil for the vegetable shortening. The coconut oil imparts a great flavor to the chicken, and avoids the trans fats in the shortening. You also get the benefit of the very healthy fats in the coconut oil. This method also works well for homemade chicken nuggets. Just use boneless breasts/thighs and cut them into bite-size pieces before seasoning and dredging. My kids won&amp;#39;t eat fried chicken on the bone, but they&amp;#39;ll devour the chicken nuggets. item not reviewed by moderator and published
Awesome and easy! You really have to keep an eye out while frying the chicken but it really was worth the time it took to cook. I have to admit I didn&amp;#39;t have a cooking or candy thermometer to use to make sure the temperature was a perfect 325 degrees and it did burn a little, but I knew that was expected. I read many complaints from people that said it the chicken burnt and it did not turn out as tasty. I have no idea what they were doing, if you follow the directions carefully, it will turn out great. BF who does not like fried chicken unless its his moms or comes from KFC absolutely loved it. I will definitely be making this again. item not reviewed by moderator and published
I love this recipe and it is always the one I go to, one problem, it is way to dang salty! item not reviewed by moderator and published
This was the first time I used one of Alton's recipes. It was super easy recipe and delicious!! item not reviewed by moderator and published
BEYOND DELICIOUS! I've been cooking for over 30 years and this is the best fried chicken I've ever had. I added the seasonings to 1 1/2 cups of flour, and used that to dredge the chicken (I like the flour to be seasoned. I didn't mess with a thermometer for the oil temperature...I just kept the flame high enough to cook, but not so high as to burn. When the chicken is done, drain some of the oil from the pan, brown a few tablespoons of the seasoned flour and add milk to make milk gravy for the mashed potatoes. FABULOUS!! item not reviewed by moderator and published
Only problem for me was temp - every time I tried this, with thermometer and keeping temp steady at 325 - it burned black. Finally had a friend experienced chicken fryer - she eyeballed the fat bubbling speed - temp reading at that point was 270 - 280 max. at that temp we did get golden crust, chicken cooked through at eleven mins per side... buttermilk soak excellent tenderness, spiced very good as per recipe. item not reviewed by moderator and published
This was really tasty and I will make this recipe again with boneless chicken breasts and will make a Buffalo dipping sauce. I just think this rub would be great with a sauce on the side. Tip for cooking...lower your heat to a nice bubbling fry, cook one side 12 minutes, turn, putting on lid, lower heat, turn again in 12 minutes, take off lid raise the heat back up to crisp up the chicken, cook each side about 8 minutes and drain on a rack. Cooking about 25 minutes with a lid on gets the bone-in chicken done! I've been frying chicken over 30 years! As long as you end by removing the lid it won't be soggy. item not reviewed by moderator and published
I loved this fried chicken recipe - moist, flavorful, and crispy. I used boneless chicken breast. I didn't have any buttermilk so I used half and half. I think using Crisco rather than a veg oil is really a key...it just works better. item not reviewed by moderator and published
Flavor was amazing but as others have pointed out, the chicken nearly burned on the bottom. I fully understand pan frying leads to dark brown skin but after following the temperature and cooking time recommendations, this was toast. Beneath the skin chicken was perfect though! item not reviewed by moderator and published
This chicken was quite tasty. The changes we made are as follows. We substituted smoked paprika for the regular paprika that was called for. I know Alton didn't season his flour, but we knew we would want a touch more flavour. One note, we did double the spices, as we had double the chicken. That said, we didn't double the salt, as we used a premixed spice blend in the flour that contained salt. For the flour, we used about 2 TBS of an Italian seasoning blend called Seasonello. It has rosemary, sage, garlic, pepper and salt. When it came to seasoning the chicken before the flour, we put a ton of Alton's spice mix on the chicken. By the second batch we realized we had shaken too much flour off the chicken, making too little crust. Once we figured that out and quit messing with the temp and found the steady, sweet spot, we were good. All in all, really good and we will make again. item not reviewed by moderator and published
We recently raised and processed our own totally organically-fed broiler hens, and I couldn't wait to try one for dinner! I knew I loved Alton's recipes, so decided to try his fried chicken. While he uses most of the same things I do, he did have a couple of tips that were very useful, especially the one about draining the finished chicken pieces on a rack instead of paper towels or brown bags. I now wish I had fried up two chickens instead of just one! My chicken turned out to be the very BEST fried chicken ever - flavorful, seasoned just right, with a thin and crispy coating (I always remove the skin except from the wings. BEST FRIED CHICKEN I EVER ATE!!! I was afraid to leave the table to get my camera for a photo for fear there wouldn't be any left when I got back! LOL! My husband kept saying, "this is sooooo good, hon!" Thanks, Alton, and I can't wait for the next time we have FRI-I-I-I-ED CHICKEN!!! MMMMMMM, MMMMMMM, GREAT!!!! item not reviewed by moderator and published
I think this is really yummy and that's saying something because I don't usually eat fried chicken!!!!!! item not reviewed by moderator and published
I made this Fried Chicken for my family's Fourth of July celebration, and everyone loved it. The rub is amazing, providing just the right amount of flavor. My mom, who is known for her fried chicken, even commented that the "torch" had been passed for the best fried chicken in the family! item not reviewed by moderator and published
I don't fry often, and had never made fried chicken. This was very tasty and mine came out perfectly cooked through with no burning issues, but it was less than crispy and seemed a little greasy. I did absolutely love the seasoning. I suspect that the measurements for the seasonings is intended to give you ratios to make your own mix, and then it is up to the cook to season to taste. If you watch the video this is what he does. He applies with a shaker to coat it, he does not just dump the mix on. I noticed reviews for Paula Deen's fried chicken recipe has a ratio recipe at the end for her House Seasoning and then instructs you to season the chicken with it. Nearly all the bad reviews are cooks furious that dumping a CUP of salt on the chicken made it inedible. You've got to season to your own tastes and use a little common sense. item not reviewed by moderator and published
I watched the video and followed the recipe as is. We loved it! I've never had such a great crust that stayed on just right! I was glad for Alton's use of shortening since we're trying to cut canola oil out of our diets. This was certainly a splurge but well worth it. I can always count on Alton's recipes to "work." Thanks!!! item not reviewed by moderator and published
Made it almost exactly to the recipe and turned out perfect. I used a 10.25" cast iron skillet, so less shortening was needed, but I had to do 2 batches. Both batches turned out perfectly and I don't see any reason to change anything. The way that the bird is cut up leaves basically no obstacles (re. bones to get in the way of a greasy, sloppy, juicy, and altogether horrifyingly delicious fried bird. item not reviewed by moderator and published
Like others have said, with the oil set at 325 and 10 to 12 minutes per side, the garlic powder and paprika can burn somewhat leaving a slightly bitter taste (used cast iron and a thermometer. Also, like others said you can cut down on the salt some (used kosher salt. What you do get with this recipe is crispy skin and juicy chicken. I'll look to change up the spices/quantities and/or shorten the frying time (finish in the oven. item not reviewed by moderator and published
This was 'good' but 'not great' and here’s why. The flavor of the outer coating was tasty but not anything amazing. I didn't like the texture of the outer coating after it was fried, it was too thin, not enough breading. I will seek out other fried chicken recipes instead of this one, the next one I will probably try a Paula Dean recipe because Paula is after all the epitomy of a Southern comfort food cook. Alton is from the south too, but I'm respectfully sorry Alton, your fried chicken just isn't a hit for my husband and I. item not reviewed by moderator and published
I made a double batch of this yesterday, and it turned out great! A few tips for people: The recipe calls for kosher salt, but you can substitute for table salt if you use HALF as much. The oil will burn if it gets over 375º, so be sure to check it often. The skin will stick to your pan if the oil temperature hasn't gotten back above 300 by the time you flip it, so turn up the heat whenever you add or flip the chicken. To make spicy fried chicken, up the amount of cayenne pepper used. item not reviewed by moderator and published
Good, a little burned but still tasty. I used a fry/candy thermometer and it worked okay. Not at all to salty in my opinion. item not reviewed by moderator and published
I made it using boneless chicken breasts cut into strips to cut down on cooking time. The seasoning is to die for! Best chicken ever! item not reviewed by moderator and published
Very good. Mystified at some of the reviews. This is how every kitchen I've ever been in makes REAL fried chicken. Most of the problems described in the bad result reviews sound like people tried to deep fry or otherwise didn't follow the straightforward directions. Not too much oil, not too hot; should work every time if you stay on top of the temp! item not reviewed by moderator and published
I've never been good at frying chicken, but this was great! Husband and I loved it! item not reviewed by moderator and published
I really had high hopes. I had all the gear cast iron skillet. Probe thermometer just like AB's and a gas grill with a side burner that would allow me to fry outside. It did not go well. Cooking with hot grease is dangerous. I dropped a piece of chicken and splashed myself with the hot oil. I marinated the chicken in buttermilk for 18 hours, used fresh Crisco it seemed that I had covered all the criteria. But it did not end up Good Eats. My family said the chicken tasted good if you removed the skin. But to me the point of fried chicken is having tasy skin. I think i am going to leave the frying to the professionals in the future. I did have a friend tell me that vegetable oil is better than shortening. I think the biggest challenge is monitoring the oil temperature when the depth as shallow as it is with pan frying. Probably overheated the skillet and got it smoking at one point. Oh Bother! item not reviewed by moderator and published
Old school Southern fried chicken.Not greasy. Awesome! item not reviewed by moderator and published
The spices were great but the 12 minutes were not enough for the chicken to cook through. The exterior was black (someone mentioned the spices were the ones that burned but it didn't taste burnt, actually. I had to put mine in the oven for about half an hour extra because it was still raw in the middle, and it was only thighs and drumsticks. I knew there was a reason I never made fried chicken before...... item not reviewed by moderator and published
The spices on this recipe were spot on. I'm not sure how I would adjust it in the future, but AB says to make it your own basically. Kosher salt is key, as always. The only problem is the frying smell, but that's not this recipe's fault! item not reviewed by moderator and published
My this is an Outstanding recipe. During Eating this i Really enjoyed All The salt Or spicyness. Really Fun to Use extra Cayenne and paprika. Kids loved it too as will YOU!!! item not reviewed by moderator and published
LOVE Alton Brown, and I LOVE this chicken. Play around with the seasoning if it doesn't have enough "kick" for you. Also, I've made this on both gas and electric; when I cook on electric the outside always seems to burn when I a maintain 325 on the oil so I've taken it down to between 300 and 315, works like a charm! item not reviewed by moderator and published
I read the preceding reviews before trying this recipe. So I was reacting a bit to the folks who tried it before me. I don't usually cook fried chicken, but I do like it. This recipe worked perfect for me. The chicken cooked perfectly in 8-9 minutes per side or so, and the seasoning was also perfect. A bit saltier than I would have done for a saute chicken, but perfect for fried. I did cut my chicken breasts in half, crosswise. I did use kosher salt (always do. AND, I did use less than 1/2 of the seasoning, sprinkled liberally, but not pouring it on. I used organic chilled shortening for frying. No cover, just a splatter screen. Fantastic. Crispy outside, moist on the inside and delicious. item not reviewed by moderator and published
I tried this recipe and ....I don't mean any disrespect to Mr. Brown....but this recipe was so wrong and what a disaster! Chicken with the bone in cannot cook through in only 10-12 min per side without covering it as this recipe states. It must be cooked covered unless you are deep frying... otherwise you end up with pink bloody bones inside. My suggestion would be to just season with salt and pepper, dredge in flour then fry for 10 min in shortening on one side, then turn and cover for 10 more minutes. Also, the paprika tends to burn as does the garlic- so skip that in fried chicken. Sorry Alton, but sticking to the simpler stuff just works better and is awesome. item not reviewed by moderator and published
The seasoning is delicious!! The chicken burned though. I kept it under 325 but 325 seemed way too high. I averaged temperatures between 270-320 on the second batch and they still burned. Not sure what I did wrong but my husband says try again because the buttermilk and the rub made it AMAZING!! I can hardly wait to perfect the cooking to have killer fried chicken! item not reviewed by moderator and published
!-S-A-L-T-Y-! Reduce salt to 1 teaspoon add 1/8tsp cumin Do this and you have a very tasty pan fry recipe! Two stars (instead of one because the recipe is salvageable. item not reviewed by moderator and published
Texture was outstanding, very moist on the inside and tasty. My only complaint is that the seasoning was a bit salty for me. Make sure you follow the recipe on how much oil to use! I filled the pan up half way and oil started spilling over when I put the breasts in! item not reviewed by moderator and published
I didn't like using the skillet to fry the chicken - I think a large pot would have been easier. I thought the buttermilk made it nice and moist. I actually prefer Paula Deen's recipe for Southern Fried Chicken because it has a lot more "kick" to it as she uses a lot of tobasco sauce to give it more spice. I've tried a lot of fried chicken recipes on this site now and I think I like Ina Garten's recipe for Oven Fried chicken the best because it comes out so crispy like any Fried chicken - even more so - and you never have to worry about it "not being cooked all the way through"... item not reviewed by moderator and published
I had high hopes for this recipe, but was disappointed. The coating just seemed off in texture and a bit salty. Good, but not great~ item not reviewed by moderator and published
Oh, and Dobbin - if you just want flour salt and pepper, and fry in oil, why on earth would you be looking on Food Network for a recipe? item not reviewed by moderator and published
It's a web recipe, so I'm frustrated it doesn't take the time to go into depth which is what Alton is known for anyway. For instance: Don't drain by setting chicken directly on paper towels or brown paper bags. *Why? If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven. **Why? item not reviewed by moderator and published
This is a great recipe! My only addition would be to pre-soak the chicken in salted water overnight BEFORE soaking it in the buttermilk! This 'purifies' the chicken and really does make a difference! (Thanks, Martha!) item not reviewed by moderator and published
Hi. Just signed up so forgive me if someone's already said this, but... In my experience the best fried chicken is simply coated in a mix of flour, salt and pepper. Pan fry it in shortening for about 8 minutes with the lid off. Turn, cover and fry for another 10-12 minutes. Drain on paper towels or brown paper and let cool. Eat it warm tonight, or cold for lunch tomorrow. The simpler the better. item not reviewed by moderator and published
Everybody that is complaining about the saltiness is because they used table salt and not kosher salt I bet. Most all chefs use kosher salt and sometimes they will say kosher salt, but usually they don't. So whenever the salt seems to be a bit much in a recipe, I can just about bet it is because the chef or cook is using kosher salt. Chefs and cooks seem to prefer it better than table salt and so do I. It sure feels better between your fingers when seasoning your food. item not reviewed by moderator and published
I love this recipe. I believe the low reviews for this recipe comes from ignorance. This is PAN fried chicken. Not DEEP fried chicken. Pan temperature is crucial. If the pan (then the oil gets too hot, you will get burned area where the chicken touches the pan. As for the comments regarding the chicken being too salty. Do not use all of the rub. It's really that easy. The rub recipe is not for one batch of chicken. Liberally season the chicken. Then put the remaining rub in the freezer for later use. I love this recipe. My sons ask for it all of the time. It reminds me of the chicken my southern granny made when I was a kid (however, I think this one is better. So, to sum it up. 1. Watch pan and oil temp. Don't let it get above 350. 2. Don't use entire rub recipe for one chicken. Good Eats. item not reviewed by moderator and published
A tad salty. Pull back a tablespoon or so. item not reviewed by moderator and published
Athough crispy...it was burnt. Although moist..it was salty and oily. Sorry throwing the recipe away with the chicken I just made. item not reviewed by moderator and published
If its not crispy enough add crushed crackers before the flour. Your chicken might have not thawed out in the overnight refridgeration and not cook all the way through- as will be the case most of the time. An exact cooking temperature is unnecessary. If you are cooking many pieces than your temperature will vary because you will be adding oil. For the average cook A lower temperature- about 4-5 will suffice and will crisp the chicken while allowing enough time to cook all the way through. item not reviewed by moderator and published
The seasoning mix is great, but the overall product...not so much. Wasn't as crispy as I had hoped for. item not reviewed by moderator and published
I liked this recipe...I agree you rock alton, however my chicken pieces altho cooked had dark bloody marks going thru the meat. What causes this? Is it the chicken itself? Can it be resolved by brining? item not reviewed by moderator and published
the outside burnt because i did not have a thermometer for the oil. i have one now. I agree that the recipe calls for too much salt so i will cut the salt in half next time but all in all the recipe was good i have never been able to get the chicken to 160 with out burning the outside although i know it is possible and i cant blame Alton brown if KFC can cook 1 billion pieces of chicken a year with out burning them than i should be able to cook a few myself item not reviewed by moderator and published
This made so easy to cook but the seasoning didn't get the down home southern taste i really love so instead i used Annabelle's Soul Food Seasoning and it took it to the next level. Thank you Alton Brown you made fried chicken easy! item not reviewed by moderator and published
I absolutely love this recipe.I wouldn't change a thing about it.Thank you Alton Brown for another kick butt recipe,YOU ROCK!!!!!!!!!!!! item not reviewed by moderator and published
I love this recipe!! It's the best I've found. The buttermilk really gives the chicken a ton of flavor. Don't skip this step! And make sure you do it for at least 12 hrs, more if you can. And the seasoning blend is divine (I actually use it to season oven baked chicken as well. Season the chicken liberally, like you would for the fried chicken, but then toss the chicken in bread crumbs and bake. So good!). Thank you, Alton, for another amazing dinner!! item not reviewed by moderator and published
Simply amazing. I am not a fried chicken sort of fella, but this is outstanding. Perfect balance of spices. item not reviewed by moderator and published
I've tried this recipe several times and have never quite been able to have it turn out right. Despite numerous attempts to monitor the temperature of the shortening, the buttermilk on the outside always begins to burn before I get get the inside of the chicken done. The rub is delicious but it still fails to really get inside the chicken, and the meat remains mostly bland as in the case of 99% of fried chicken. item not reviewed by moderator and published
The best fried chicken I've ever had! (and I've had alot Sometimes I inject hot sauce in mine for a little kick and I use a little less salt item not reviewed by moderator and published
I finally have moist-on-the-inside-and-crispy-on-the-outside fried chicken! Thank you Alton Brown! The big changes to my usual routine included the buttermilk soak (I only did 1 hour this time, but I'll do it overnight when I remember, using vegetable shortening for the oil (I generally refuse to cook with this stuff, but decided frying would be okay, and placing the finished chicken on a cooling rack instead of paper towels. I will continue to use these tips in the future. I probably used half of the spice rub and saved the rest of it for the next time I have fried chicken (for the paprika, I used 4 teaspoons hot paprika and 2 teaspoons smoked paprika. I also watched the episode and got great tips for breaking down a whole chicken. My knife obviously isn't as sharp as his, but I easily shaved off 5 minutes of my usual time of 15 minutes. item not reviewed by moderator and published
Recipe: 3 stars. Video: 5 stars. Food results: 5 stars. WHAT I USED: Crisco Shortening @ 350*, Alton's seasoning with 1 tblsp iodized salt instead of 2 tbsp kosher salt and kroger brand paprika, 3 boneless skinless chicken breasts in LF buttermilk for 3 hours, AP Flour, cast iron skillet. I'm giving this 4 stars because the recipe is a little unspecific and doesn't match the video. The video is a huge help in clarification. Using the Crisco Vegetable Shortening worked wonderfully. I will try canola next time just to see the difference. WARNING: If using the thick breasts, be careful not to burn the outside of the chicken. I baked them at 350* in the oven for about 15 minutes to get the inside fully cooked after frying. Next time I will use thinner pieces. Alton's seasoning would be AMAZING for spicy chicken wings. I will be doing that next time :) item not reviewed by moderator and published
THANK YOU AB!!! I have tried to make make fried chicken like this for almost 30 years. The coating always got too brown before the chicken was cooked to the bone. I finally figured out, with these instructions, that the oil was too hot. I did have to substitute milk with vinegar for the buttermilk since we were snowed in, but it still turned out moist and crispy. item not reviewed by moderator and published
I have never made fried chicken before--ever. So for my first attempt (in my new cast-iron skillet, of COURSE I turned to Alton. Having read most of these reviews before starting, I was a little nervous--but I needn't have been. I followed this recipe step-by-step, even using smoked paprika as AB recommends, and the result was truly delicious. I believe the key is to not use all of the seasoning mix (it makes a LOT, be sure to let the chicken rest after dredging, and keep an eye on the oil temperature. It turned out so well, I even posted before-and-after pictures on Facebook. I knew I was on to something good when my husband, who doesn't care for any type of fast-food fried chicken, said it was super teh-yummy. High praise indeed! item not reviewed by moderator and published
I've tried this recipe 2 times. It plain old stinks. I like Alton Brown but id like to see him cook this recipie in front of me. I dont think the directions are correct. Oh well, back to KFC?? item not reviewed by moderator and published
1/8th of an inch of oil is way way too little. If you view the video you can see that the oil is much deeper than 1/8 of an inch, if I remember correctly I think he said 1/3rd of the way up on the pan. If the oil gets too high (more than half way up the side of the pan) you can always put in less chicken. Trying to get an accurate temp in 1/8th of an inch of oil is very very hard and in all likelihood you'll land up with burnt chicken. item not reviewed by moderator and published
I absolutely LOVE this chicken! My husband and I first discovered this a few years ago while watching Alton, and have never looked for another fried chicken recipe again. We take it to family gatherings, as well as make it at home for a special treat. We use canola oil and have no problems with uneven temperature or burning, like many are complaining about. Absolute best fried chicken out there! item not reviewed by moderator and published
I've attempted it twice and followed the directions exactly including monitoring the temperature of the shortening. All I've gotten is burned outsides and raw insides. Never again. item not reviewed by moderator and published
I followed his method to the letter, except I used my own blend of spices. (I used to work at a national chicken chain, so I know a few of the Colonel's secret spices. But not all.) Even though I took my shortenings temperature, it didn't seem to be hot enough. The breading kept falling off of my meat. However, I did like the taste of the chicken soaked in the buttermilk. I'll make it again, but fry it the way I always have. item not reviewed by moderator and published
I liked this recipe with the following modifications: I cut the paprika in half, and I cooked the chicken in canola oil. I also used boneless, skinless thighs and breasts and only soaked the chicken for a few hours instead of the recommended length of time. The result was very moist and flavorful, and I had no trouble with burning as was noted on some reviews. My husband loved it! item not reviewed by moderator and published
This was most excellent. Very flavorful and super easy to make. I have definitely switched from fast food fried chicken to this. item not reviewed by moderator and published
Excellent. Just be careful of burning paprika. item not reviewed by moderator and published
Tasty? What did you think? excellent! For the people who burnt their chicken you are the ones that burnt it not Alton.If it is smokeing it is too hot! You blame the recipe because it burnt that is rich. like saying it is the dogs fault. When you are frying ANYTHING it requires constant attention! If it browns up fast you turn it over quicker. If you want perfect chicken every time use an electric skillet.shop the thrift stores I paid 10.00 for my last one.as far as the salt is concerned you need to check what kind of salt if you are using table salt or sea salt it is saltier than the same amount of kosher which is what is listed in the recipe. And don't give up you just need experience. item not reviewed by moderator and published
OMG i love this recipe thanks soooo... Alton! My familt LOVED IT! I just need to meke more next time cause there wernt any leftovers :( so thats all but other wise GREAT!!!!! I did the same think i look it up on my laptop and watched it step by step its hard not to look away from a genius! but anyways one thing that made a huge difference was shooking it over night tasted great best CHICKEN EVER!!! item not reviewed by moderator and published
Best fried chicken recipe yet. I kept the show on my DVR because he shows step by step how to break down a chicken that is so easy. I had a little trouble with getting the oil too hot so it got a little burned, but the kids loved it and ate it and my husband ate the burnt part and he never does that on anything. Will definitely do again. item not reviewed by moderator and published
Too all who want to bash Alton's recipe...EVERY stove is different and every pan as well. As a cook, you should keep that in mind with anything you make. And, of course it's greasy and salty! It's fried chicken! On the first try, following the directions listed, my chicken turned out perfectly! I have finally found a recipe to come back to again and again. item not reviewed by moderator and published
I love most of Alton's recipes however the chicken came out very greasy and the crust was burnt bad and I kept my at 325 just like he says. I ended up throwing the entire chicken away... nobody liked it. item not reviewed by moderator and published
I am about to try this recipe today after seeing this episode air again recently. I have to say I am glad that I came to the website and read the reviews... some were very helpful! I am also happy that I took time to watch the episode again to ensure that I follow the instructions correctly, as the written recipe above is inconsistent with the show's instructions. Instead of buying a pizzeria shaker, I made one from an old plastic sour cream container, and made holes in the lid with a heated knife. Works like a charm. Again, I just wanted to thank all of you who listed helpful reviews. I will let you know how it turns out after this evening's dinner! item not reviewed by moderator and published
I am so disappointed. The chicken was too dark. It was not too salty, but the coating just sat on top of the chicken instead of being a part of the chicken. It was greasy. I don't make greasy chicken. I will not make this chicken again. I was so excited to make this recipe because I have cooked other Alton recipes. Not this time though. My guests hated it, I hated it. Threw the chicken in the garbage. Sorry Alton but this did not work. item not reviewed by moderator and published
I agree with some others. Way too salty. I mean, SALTY! Used Crisco shortening, too. Bad move. Burned the chicken.Use lard or liquid oil instead. Use less salt. Maybe add some of your favorite seasoning. Or, prepare the chicken as stated (less salt in the oven at 375 degrees for estimated 50 minutes. Way better. Fed to the dogs what was salvagable. And yes, I used a calibrated thermometer to test the temp. Ugh. item not reviewed by moderator and published
It was perfect the whole house went nuts over it.... cant get it to the table!!!!! we changed out the pepper for honey stake spice... perfect!!!! item not reviewed by moderator and published
I absolutley love this recipe! Best thing I ever made! The skin was crunchy, it was perfectly greasy, very flavorful, I had fun making it, the chicken was juicy, my kids loved it, and I absolutley love his show "Good Eats"!!!! = item not reviewed by moderator and published
Best I've ever had all-around. item not reviewed by moderator and published
I have been a devoted fan of your show ever since it debuted. This is a fantastic recipe, Alton! Thanks! I do everything in the recipe but have a few modifications (I'm at high altitude so I have to monitor the oil temp a little closer. I also add about 1 tsp of garlic Tabasco sauce to the buttermilk and a little more cayenne (Colorado's in the West, we like things to have some heat.) It's a fabulous recipe! item not reviewed by moderator and published
If you like oversalted burnt chicken, I suppose this deserves more stars but I don't think anyone actually tested this recipe at the Food Network Kitchen. It's too salty and if you follow the instructions, overdone. First, the instructions say Melt the shortening. That means Lard or Crisco. I used Crisco, It's smoke point is around 290 degrees F. so if you get it to 325, you might have the pot burst into flame. The cooking time is far too long. I used a thermometer every second of the cooking time either in the oil or inserted in a breast. All the chicken was over done. 180 degrees is the safe temp for roast chicken but I think frying should be a bit less. It was all over done. My son who is a pretty good cook himself, had the identical experience as I. Anyone who gave this recipe 5 stars must be lying or made adjustments. Most of what we made went to the dogs. Alton, you should test these recipes before you publish them. item not reviewed by moderator and published
Cooked this last night. I went by the recipe which states and oil temperature of 325. I thought it was some of the greasiest chicken I ever tasted. Watched the video and it states 350. WIll try again. Please fix the typo in the recipe. item not reviewed by moderator and published
I've had good fried chicken before, but this was good eats. item not reviewed by moderator and published
Alton as always makes an easy to follow recipe for the best dog-gone fried chicken you can make. Always comes out right. item not reviewed by moderator and published
After 40 years of cooking, I realized it is the basics that I am lacking! This was sinple easy and great. It was the best fried chicken I have ever made. It was challenging to keep the oil temperature as instructed, but only because I have electric heat vs. gas. Non greasy and tender and juicy. I like it spicy, so I added a little more pepper. Thanks. Keep up the basics. You are making us all great cooks. item not reviewed by moderator and published
Made this tonight for dinner! Absolutely wonderful. Not too spicy either. Thanks Alton! item not reviewed by moderator and published
this is a great recipe, easy and very moist and oohh sooo delicious. thanks so much for sharing. Hugs and Smiles, Ginger-root from Illinois. item not reviewed by moderator and published
Tried and tried to get a good fried chicken recipe...gotta be crispy, can't taste like grease pit..and this is the recipe. I even tried it in canola and had no difficulty with temperature. Follow the recipe and watch the temp...(but in all recipes there is room to tweak I do a little less salt) Thanks Alton!! item not reviewed by moderator and published
First time I have tried to make fried chicken. Used an electric skillet and had no problems other than adjusting time on second batch. Had to make certain I had enough for the ice box. Stayed juicy even cold. item not reviewed by moderator and published
Flavor is great. However, if you don't want your chicken coming out dark, try leaving out the paprika in the spice mix. Alton even admits the paprika burns. If you use the entire mix for one chicken, it will be too salty. The mix is really enough to do 2-3 chickens. Another suppestion is have one mix that has the paprika and one that doesn't. Go a bit easier on the seasoning before you cook and then shake the mix with the paprika on the chicken right after you take it out of the skillet. I've tried making this in a cast-iron pan and an electric skillet. The cast iron is better even though it's harder to maintain an even temp. I heat the oil to 350, add the chicken, and then do your best to maintain it at 325. I've found you get a much better reslt if you use a smaller chicken(2 1/2-3#). item not reviewed by moderator and published
Just wonderful. I did overheat the shortening to 340 and started over again. Also, in the recipe it doesn't mention letting the floured pieces rest for a few minutes. He states in the show that too much rest creates glue and I found this to be true so I refloured and shook. The recie states 10-12 minutes per side but I think the show says less time. Anyway, mine took 7 minutes per side to get a good deep golden without burning and an internal temp of close to 180. The meat was so incredibly tender and juicy. I can't have fried chicken often but when I do, this will be it. item not reviewed by moderator and published
This is the best fried chicken! The shortening prevents the house from smelling like a burger-joint. The whole cooking process is quick and easy. item not reviewed by moderator and published
Oh yeah that is what we use and we love it. item not reviewed by moderator and published
It sounds like your oil may be too hot. If possible, try to make sure your oil is at 360 deg, or throw a drop of water to see how the oil reacts; if it smokes, it's too hot. If it only bubbles, you're good to go! Good luck~ item not reviewed by moderator and published
NO! The whole point is to fry at the low temperature of 325!!! It says specifically to NOT allow the oil temp to go over 325 degrees. item not reviewed by moderator and published
Alton's videos and reruns of his program Good Eats. are invaluable. As to draining on a rack....paper towels absorb the grease but then the cooled grease just reabsorbs into your formerly crisp chicken! Good Eats explains how little grease actually absorbs when one straightens up and "fries" right! As to holding the chicken before serving, remember that "resting meat" keeps the juices in. A warm oven continues the cooking process. Gas? Might lose some crisp and taste a little off. item not reviewed by moderator and published

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